One-Pan Sicilian Orzo
This One-Pan Sicilian Orzo is a bright, lemony stovetop pasta made with sun-dried tomatoes, spinach, olives, and fresh herbs, all cooked together in one pan in about 20 minutes. It’s the perfect side dish for lamb, prime rib, chicken, or fish, which makes it great for Easter, Christmas, Sunday dinner, or honestly any night of the week when you want something easy but impressive.
After the onions and garlic are translucent and slightly golden add the dry orzo into the pan. You want to toast up the orzo a bit in the pan so you have a deeper slightly nuttier tasting flavor. THIS MAKES ALL THE DIFFERENCE. don’t skip this step.
SO, this is how you toast the orzo. You can’t go fold clothes during this part. It only takes 3-4 minutes so get focused! Once you add the orzo just toss it around in the pan and coat it in the butter fat, onions, and garlic. You want to move the orzo around the pan in 15-30 second intervals to make sure it doesn’t burn or stick to the bottom of the pan. The clothes will eventually get folded. Focus! LOL
Decide how lemony you want this to taste. I use a small juicy lemon and I feel it comes out perfect when you use a hand-held lemon squeezer (juicer). If you are going to squeeze the lemon by hand then I’d go with a medium or large juicy lemon. I am sorry but you don’t have the strength to get all that juice out by hand, unless you’re a very strong, big man. LOL I love my lemon squeeze guy!
You can find my lemon squeezer here! 🙂
YOU DO NOT COVER THE PAN WITH A LID. This recipe is simple. After you add the vegetable stock, you bring to a boil, then reduce to a simmer (low bubble) and stir occasionally with the lid off. Don’t even take the lid out the cabinet. You never need it in this recipe. When you cook the orzo uncovered what happens is magic. The orzo gets pillowy and soaks up all the flavor. It’s a magical delicious result. Just stir in intervals to make sure it’s cooking evenly while it’s simmering. Perfection!
See this photo right here. This is live action! AND THIS is why this is the best One Pan Sicilian Orzo you’ll ever make. This recipe has the perfect balance of richly cooked ingredients and fresh ingredients mixed in at the end. This recipe tastes just like a dish you would order at a restaurant in Sicily or the Amalfi Coast!
🤔 Common Questions
This orzo is perfect with: Roast leg of lamb, Prime rib, Roast chicken, Salmon, Easter ham
Yes. Feta, Parmesan, or Pecorino Romano are all great on top.
Yes. Add grilled chicken, shrimp, chickpeas, or white beans and it becomes a full meal.
Why This Recipe Is Special
What makes this orzo different is when you add the ingredients. The onions, garlic, sun-dried tomatoes, lemon, and broth cook with the orzo so all the flavor soaks right into the pasta. But the tomatoes, spinach, parsley, and olives go in at the very end so they stay bright, fresh, and slightly wilted instead of overcooked.
It’s the perfect balance of deep cooked flavor and fresh bright flavor, and that’s what makes this dish taste like something you’d get at a really good Italian restaurant.
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I love serving this with roast leg of lamb for Easter or prime rib for the holidays, but this is not just a holiday recipe. This is the kind of dish you can make any time of year, for Sunday dinner, a dinner party, or even just a weeknight meal.
One-Pan Sicilian Orzo
Ingredients
Equipment
Method
- In a large high-sided pan, melt the butter over medium to medium-low heat.
- Add diced red onion, garlic, crushed red pepper, black pepper, and a small pinch of salt. Cook slowly until the onions are soft and slightly golden.
- Add the orzo and toast it for 3–5 minutes, stirring occasionally so it doesn’t burn.
- Stir in the sun-dried tomatoes and cook for about 1 minute.
- Squeeze in the lemon juice to deglaze the pan.
- Add the vegetable stock and bring to a boil.
- Once boiling, reduce to a low simmer and cook uncovered for about 10–15 minutes, stirring every few minutes until the orzo is tender and most of the liquid is absorbed.
- When the orzo is almost done and slightly saucy, add the tomatoes, spinach, parsley, and olives.
- Stir and let cook 1–2 minutes just until slightly wilted.
- Remove from heat and transfer to a serving bowl.
- Top with feta or Parmesan if desired.
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Store in an airtight container for 3-5 days.
